Easy Shrimp Po’ Boy {Baked, Not Fried!}

This shrimp po’ boy delivers the flavors of a classic New Orleans sandwich without the deep-frying. Cajun-seasoned shrimp roasts in just 5 minutes, then gets piled on crusty French bread with creamy remoulade, shredded lettuce, tomato, and pickles. It’s an easy 30-minute dinner with a lot less mess!

If you love easy seafood sandwiches, try shrimp rolls and crab rolls. Find more recipes like this in our Southern favorites.

How to Make a Shrimp Po’ Boy

I created this recipe based on one that I saw in Louisiana Cookin’ magazine, and it changed how I make po’ boys at home. No dredging in seasoned flour, no standing over a pot of hot oil, no greasy splatter! Just marinated shrimp, a hot oven, and dinner on the table in 30 minutes.

Step 1: Marinate the Shrimp

Toss the shrimp with Creole or Cajun seasoning, fresh lemon juice, and olive oil in a medium bowl. The oil helps the fat-soluble flavors absorb into the shrimp and keeps them moist as they roast. 

Cover and refrigerate for 15 to 20 minutes while you prep everything else.

⇢ Seasoning note: Creole and Cajun seasonings aren’t identical, but either works here. Creole seasoning tends to be more herbal with oregano, thyme, and paprika. Cajun seasoning leans heavier on ground peppers and brings more heat. Use whichever you prefer or have on hand.

Step 2: Make the Remoulade

While the shrimp marinates, whisk together the remoulade sauce. 

Combine mayonnaise, Creole mustard, lemon juice, pickle relish, paprika, Cajun seasoning, horseradish, Worcestershire, hot sauce, and garlic in a bowl. This tangy, slightly spicy sauce is the classic choice for po’ boys and comes together in about 2 minutes. 

Cover and refrigerate until you’re ready to assemble.

⇢ Sauce options: Homemade remoulade is easy, but you’ve got alternatives. Store-bought remoulade saves time, while plain mayonnaise keeps it simple (Duke’s is our favorite). Buttermilk dressing adds cool, creamy tang, or you can stir a teaspoon of hot sauce into mayo for a quick spicy version.

Step 3: Roast the Shrimp

Preheat your oven to 450°F and spray a rimmed baking sheet with nonstick cooking spray. 

Using a slotted spoon, transfer the shrimp from the marinade to the baking sheet and arrange them in a single layer.

Roast until the shrimp are pink and firm, about 4 to 5 minutes. The high heat cooks them quickly while keeping them tender. 

Don’t walk away from the oven since overcooked shrimp will be rubbery.

⇢ Size matters: Jumbo shrimp (16-20 count per pound) are our favorite for their meaty texture, but any size works. Smaller shrimp need less time, so start checking around 3 minutes.

Step 4: Assemble the Sandwiches

Spread remoulade generously on each piece of toasted bread. Pile the roasted shrimp on the bottom half, then add shredded iceberg lettuce, sliced tomatoes, and dill pickle chips. 

Close the sandwich and serve immediately with Crystal hot sauce on the side.

⇢ Picking your bread: Traditional New Orleans po’ boy bread has a crispy crust and soft, airy inside. A loaf of soft French bread from your grocery store’s bakery is the closest substitute. French baguette works too (slightly chewier), as do hoagie rolls or sub rolls. Look for bread that’s crusty on the outside but won’t fight you when you bite into it.

⇢ The classic toppings: A “dressed” po’ boy includes lettuce, tomato, pickles, and sauce. Iceberg lettuce is traditional for its cool crunch. Add sliced onions, jalapeños, or extra hot sauce if you like more heat.